
Research Square (Research Square), Год журнала: 2024, Номер unknown
Опубликована: Окт. 15, 2024
Язык: Английский
Research Square (Research Square), Год журнала: 2024, Номер unknown
Опубликована: Окт. 15, 2024
Язык: Английский
Food Chemistry, Год журнала: 2024, Номер 463, С. 141135 - 141135
Опубликована: Сен. 3, 2024
Язык: Английский
Процитировано
7International Immunopharmacology, Год журнала: 2024, Номер 139, С. 112782 - 112782
Опубликована: Июль 28, 2024
Язык: Английский
Процитировано
6Industrial Crops and Products, Год журнала: 2024, Номер 223, С. 119877 - 119877
Опубликована: Окт. 23, 2024
Язык: Английский
Процитировано
6Food Bioscience, Год журнала: 2025, Номер unknown, С. 105951 - 105951
Опубликована: Янв. 1, 2025
Язык: Английский
Процитировано
0Journal of Translational Medicine, Год журнала: 2025, Номер 23(1)
Опубликована: Март 14, 2025
Traditionally, the carnitine pool is closely related to fatty acid metabolism. However, with increasing research, pleiotropic effects of have gradually emerged. The purpose this review comprehensively investigate emerging understanding role pool, carnitine/acylcarnitines are not only auxiliaries or metabolites oxidation, but also play more complex and diverse roles, including energy metabolism, mitochondrial homeostasis, epigenetic regulation, regulation inflammation immune system, tumor biology, signal transduction, neuroprotection. This provides an overview network synthesis, transport, shuttle, potential be used as communication molecules, biomarkers therapeutic targets for multiple diseases, profound on intercellular communication, metabolic interactions between organs overall health. summarize multidimensional biological beyond its traditional in oxidation systemic mediated by carnitine/acylcarnitine provide new perspectives pharmacological research treatment innovation strategies prevention a variety diseases.
Язык: Английский
Процитировано
0Food Chemistry, Год журнала: 2025, Номер unknown, С. 144238 - 144238
Опубликована: Апрель 1, 2025
Язык: Английский
Процитировано
0Critical Reviews in Food Science and Nutrition, Год журнала: 2024, Номер unknown, С. 1 - 15
Опубликована: Ноя. 29, 2024
Fermentation is widely known for its ability to enhance the food nutritional ingredients, and products are with improved texture, flavor, nutritional. Fermented blacken foods (FBF) a unique group of characterized by their darker hue while retaining benefits. Despite popularity, research on melanoidins, compounds responsible characteristic color health-promoting properties FBF, remains limited. This review summarizes formation, extraction, purification, structural features, health benefits melanoidins in FBF. The relationship between preparation methods, physicochemical bioactivities was elucidated. formation influenced Maillard reaction (MR) microbial metabolic activity analyzed, highlighting dynamic nature melanoidin synthesis fermentation systems. Furthermore, addresses characteristics FBF production processes role microorganisms enzymes formation. Melanoidins exhibit diverse chemical compositions molecular structures, precursor molecules, pathways, environmental factors. These contribute sensory attributes, stability, bioactivity including antioxidant, antimicrobial, prebiotic properties. underscores importance influences quality, nutrition, health.
Язык: Английский
Процитировано
2Biochemical Pharmacology, Год журнала: 2024, Номер unknown, С. 116565 - 116565
Опубликована: Окт. 1, 2024
Язык: Английский
Процитировано
1Research Square (Research Square), Год журнала: 2024, Номер unknown
Опубликована: Окт. 15, 2024
Язык: Английский
Процитировано
0